STARTER: 1 pkg dry yeast ½ cup sugar 2 cups warm water 2 tablespoons salt ½ cup instant potato flakes Dissolve yeast in ½ cup warm water; add remaining ingredients and stir well. Place in glass jar, covered loosely with foil, plastic wrap, etc., to allow for gas expansion. Keep at room temperature for 24 hours. Then tightly cover the jar and store in the refrigerator for 3 to 5 days. Take out and feed with the feed mixture below. FEED MIXTURE: ¾ cup sugar 1 cup warm water 1 teaspoon instant potato flakes 1. Remove starter from refrigerator and add feed mixture to starter. Let it stand out loosely covered 8 to 10 hours. The mixture will bubble a little after it has set out for the day. 2. Remove 1 cup starter to make bread. Return remaining starter to refrigerator. Each time starter is returned to refrigerator, keep it refrigerated for 3 - 5 days and repeat steps 1 and 2 to keep it active. The 1 cup removed from the mixture can be used to make bread or given away as a starter to a friend. BREAD: Yield: 3 loaves 1 cup starter 1-1/2 cups lukewarm water 1 teaspoon salt ¼ cup sugar ½ cup oil 6 cups unbleached flour Mix first five ingredients together. Add in flour 1 cup at a time until thoroughly mixed. Knead until good "elastic" consistency, but don't over-knead. Place 2 tablespoons olive oil in bottom of a large bowl. Add dough, then turn dough over so that the oiled side is facing up. Cover bowl with a dish towel and let rise until doubled, about 8 to 10 hours. Punch dough down, then knead again only a few times into good consistency. Divide dough into three portions and shape into loaves. Place in ungreased loaf pans. Cover pans with dish towel and let rise again, 4 - 6 hours. Dough should reach bread size. Bake loaves at 350° for 25 - 35 minutes until golden brown and sound hollow when tapped lightly. Remove bread from oven and immediately brush tops with melted butter, olive oil or garlic.   "Behold, I will rain bread from heaven for you." Exodus 16:4